Air Fryer Tandoori Chicken Tikka

Ingredients

• 600 g Chicken Breast (skinless, boneless, cut into bite‑size pieces)
• 2 Lemon (juiced, about 2‑3 tbsp lemon juice)
• 2 tbsp Garlic Ginger Paste (store‑bought frozen or homemade equal parts garlic and ginger)
• 1 tsp Salt (fine sea salt)
• 1 tsp Mustard Oil (adds authentic pungency; can substitute with neutral oil)
• 250 g Plain Full‑Fat Yogurt (about 1 cup, thick and unsweetened)
• 1 tsp Kashmiri Chili Powder (mild, bright red color)
• 1 tsp Ground Coriander
• 1 tsp Tandoori Masala
• 0.5 tsp Ground Cumin
• 2 tbsp Ghee (for basting during air‑fry)
• 1 Charcoal (small piece) (for the indoor smoking (Dungar) method)
• 8 Wooden Skewers (soaked in water 30 min before use)

Instructions

1. Slice Chicken

   Trim any sinew and cut the chicken breasts into bite‑size pieces, roughly 2‑3 cm cubes.

   Time: PT5M

2. First Marinade

   In a bowl combine lemon juice, garlic‑ginger paste, salt and mustard oil. Add the chicken pieces and rub the mixture into the meat with your hands.

   Time: PT5M

3. Rest First Marinade

   Cover the bowl and let the chicken sit at room temperature for about 20 minutes so the lemon begins to tenderise.

   Time: PT20M

4. Prepare Yogurt Sauce

   Whisk the plain yogurt in a separate bowl, then stir in Kashmiri chili powder, ground coriander, tandoori masala and ground cumin until smooth.

   Time: PT5M

5. Second Marinade

   Add the yogurt‑spice mixture to the chicken, using your hands to coat every piece thoroughly.

   Time: PT5M

6. Indoor Smoking (Dungar Method)

   Place a small piece of charcoal in a heat‑resistant bowl, drizzle a drop of oil and let it ignite. Quickly cover the bowl with the chicken bowl, allowing smoke to fill for about 10 minutes, then uncover.

   Time: PT10M

7. Extended Marination

   Cover the chicken and refrigerate for at least 4 hours, preferably overnight, to let the yogurt develop flavor and keep the meat tender.

   Time: PT6H

8. Preheat Air Fryer

   Set the air fryer to 200 °C and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Skewer or Arrange Chicken

   Thread the marinated pieces onto soaked wooden skewers, leaving a little space between each, or place directly in the air‑fryer basket in a single layer.

   Time: PT5M

10. Air Fry

    Cook the chicken for 15‑20 minutes, turning halfway through and basting with melted ghee. Check for a charred exterior and internal temperature of 75 °C.

    Time: PT20M

    Temperature: 200°C

11. Serve

    Remove the chicken tikka, let rest 2 minutes, then serve hot with lemon wedges and fresh coriander.

    Time: PT2M

Nutrition Facts

Calories

262

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g